Chewy, Crispy Sourdough Waffles Recipe


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Golden Soudrough Waffle With Cup Of Coffee

Sourdough baking is wonderful for many reasons, including the increased digestibility of the bread through the fermentation process, and its benefit to gut health. If you have been making sourdough bread recently, you may notice that you have extra starter to use, which is how this recipe was born. I have used extra starter in tortillas, pancakes, and more, but there is something great about a breakfast of warm waffles on the weekend. These are naturally leavened, with no baking soda or baking powder added, and the only flour in the batter is fermented in the levain. So, this is a great breakfast treat to make that is easy to digest. Preventing food waste while making a nutrient-dense breakfast makes these sourdough waffles a win-win.

Using bubbly sourdough starter creates a light waffle that has a slightly tangy flavor, balancing out the sweet maple syrup. When done right, they are both chewy on the inside and crispy on the outside, with perfect little craters made to fill with maple syrup. This batter can come together pretty quickly, but making perfect waffles may take some practice, especially using a stove top waffle iron like I have. This recipe lends itself well to tasty additions like chopped pecans or diced fruit, and is, of course, a vehicle for all of the butter you desire.

Bubbling Bowl Of Sourdough Starter

Chewy, Crispy Sourdough Waffles Recipe

Serves 6



Ingredients for the levain:





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